Wednesday, 17 August 2011

Zucchini Provencal

Zucchini Provencal
 Daughter Sherry's  best friend Lisa grows zucchini .
As anyone knows    they grow and they grow.. overnight  they turn into gargantuan   veggies...
 I  was" gifted"  with several......

I kindly "gifted' one to my next door neighbour Barb.
She thanked me,  she really did.
 The largest one  I turned into grated zucchini for mid winter baking, removing the  spongy center and seeds....

Into the freezer  they go!
I also  peeled  some local  peaches  and into the freezer  they went   , won't they make a great  pie in February.
The  baby zucchini of the group  was  turned into a    veggie dish that is more than filling. Used  it as a side dish  for supper  last night  and the left overs today will be added to some  cooked pasta for another meal.
This recipe  is based on   an Italian   recipe.....
1 tsp. oil
1 med. onion,  sliced or chopped ( used red onion)
1 medium zucchini, about 3- 4cups chopped
2 tomatoes, peeled, chopped( added  1 cup of cherry tomatoes as well)
1/2  cup chopped green pepper
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
2- 3  tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

In a  skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for10-12  minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

Aren't the colours   fantastic?
I used  beefsteak tomatoes from my garden instead of roma tomatoes. Thinking roma would have given a richer taste.
This was a good dish but in future would add more garlic, perhaps some oregano  and more  cheese......maybe even more green pepper .

I do thank Lisa    I really do,
 come mid winter when I use one of the  bags of grated zucchini  it will be with fond memories of the  hot sunny warm days that grew this  giant veggie.
Tomorrow  Chocolate Zucchini Pecan Bread.


Rosanne said...

Zucchini, the veggie that you can never get enough of, lol!

Joanne said...

YUM! And I can't wait for the Chocolate Zucchini Pecan Bread recipe! Sounds fabulous!
Joanne xo

Jennifer@threedogsinagarden said...

Rosemary, It is good to know that zucchini freezes well (and to remove the seeds and center). Slugs got my first zucchinis, but I am hoping I might still get a few before the fall frosts. I like it just as you have prepared it here. (Your photos are making me hungry!) I will have to stop back for the Chocolate Zucchini Pecan Bread. It sounds like heaven on earth. I love, love a moist chocolate loaf.

Miz Helen said...

Hi Rosemary,
We have so many nice Zucchini right now this will be a great recipe for us to try. It really looks good! Hope you have a great week end and thanks for sharing with Full Plate Thursday!
Come back soon,
Miz Helen